Cream of Mushroom Soup - Without the Cream

Cream of Mushroom Soup - Without the Cream

Thick, creamy, low-fat mushroom soup.


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Serves: 6 person(s) Change

Preparation Time: 20 mins
Cooking Time: 30 mins

Yield: 6 x approx. 1-1/4 cup servings

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe High-Calcium Recipe

Ingredients Convert to Imperial

  • 0.45 kg potatoes, peeled, cut into half-inch cubes
  • 3 Tbsp reduced-fat buttery spread or margarine
  • 2 large carrots, chopped (6 oz each)
  • 1 large onion, chopped (6 oz each)
  • 1 tsp minced garlic
  • 0.45 kg mushrooms, with stems, coarsely chopped
  • 1/4 cup dry sherry
  • 1 1/2 cup low-fat milk
  • 1 cup chicken stock
  • 1/2 tsp dried thyme leaves
  • 1 pinch ground black pepper


In a large saucepan add potatoes and 3 cups water. Cook, covered, over medium-high heat until tender, about 10 minutes; drain and set aside.

In a large non-stick skillet, melt margarine over medium-high heat. Add carrots, onion, and garlic; cook, stirring frequently, until barely tender (about 5 minutes). Add mushrooms; cook and stir until mushrooms are tender (about 5 minutes).

Stir in sherry; cook for 1 minute. Remove 1-1/2 cup of the mushroom mixture; set aside.

In a food processor, place potatoes and remaining mushroom mixture from frying pan. Process until smooth. Pour into saucepan. Add milk, chicken stock, thyme, pepper and reserved 1-1/2 cup mushroom mixture. Simmer over medium-heat until heated through, about 10 minutes.